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Brisket, Shabbat (M, KLP, TNT)
Source: Manischewitz website
Serves: 6 to 8

4 pounds brisket of beef
1 large onion, sliced
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1 can tomato and mushroom sauce
1 tsp. salt
1/4 tsp. pepper
6 medium potatoes, peeled

Brown meat in a Dutch oven. If meat is very lean, use a little fat for browning.

Add sliced onion, green pepper and celery; sauté until tender. Add tomato and mushroom sauce, salt and pepper. Cover and simmer 2-1/2 to 3 hours or until tender.

Cut potatoes in half and add during last half-hour of cooking. If desired, this may be roasted in a moderate oven (350°F) for the same length of time.

Poster's Notes:
My husband has been making a variation of it for years (no pepper or celery, more onions, some ketchup). We always use deckle brisket and it comes out very tender. We also just use a roasting pan covered in heavy foil.

Posted by Arlene Berger

Nutritional Info Per Serving: N/A